By: Mike Shannon

Mac & Cheese

Diner-Style Mac and Cheese

Serves 8

8 ounces macaroni, penne, or ziti

5 Tablespoons unsalted butter, divided

½ cup panko bread crumbs

¼ cup parmesan, grated

½ cup finely chopped shallots

2 Tablespoons all-purpose flour

¼ cup dry white wine

1 cup milk

2/3 cup heavy whipping cream

8 oz. gruyere, grated

4 oz. white cheddar, grated

2 Tablespoons gorgonzola crumbled

2 Tablespoons minced fresh chives

1 Tablespoon Dijon mustard

1/8 tsp cayenne

3 eggs, whipped

Preheat your oven to 400 degrees. Grease a shallow baking dish with butter or non-stick spray.

Cook the noodles in a large pot of boiling, well-salted water until just cooked al dente according to package directions. Drain, and set aside.

Melt 3 Tablespoons of butter in a small skillet over low heat and add panko and parmesan. Stir to coat and cook for 4 to 5 minutes, stirring periodically until golden brown. Remove from skillet aside.

In a large sauté pan over medium-high heat, melt remaining 2 Tablespoons butter. Add the shallots and cook until just softened, about 3 minutes. Sprinkle the warmed butter with flour and cook, stirring continuously, for one minute. Add the wine, milk, cream and cook, stirring constantly, until slightly thickened. Fold in cheeses and stir until melted. Add chives, Dijon, and cayenne. Stir cooked pasta into cheese mixture, then add eggs, mix well and pour all into a shallow baking dish.

Sprinkle bread crumb mixture over pasta; bake for 15-20 minutes or until cheese is bubbling and top is deeply browned. Allow dish to stand at room temperature for 15 minutes before serving.